Sunday
Last inspected: Mar 18, 2026
33
Score
Inspectors have visited Sunday 11 times, with records going back to 2022. Inspectors last stopped by on Mar 18, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
The trend has not been favorable: recent inspections average around nine violations each, up from closer to three violations before.
The pattern that stands out is “time/temperature control for safety food cold held”, which has been cited four times.
Restaurants in St. Augustine average 81, so Sunday trails the local norm. Diners may want to weigh the inspection history when deciding to visit.
11
Inspections
5
Critical latest
1
Major latest
5
Minor latest
Inspection History
Mar 18, 2026
Routine - Food
5 critical violations. 1 major violation. 5 minor violations.
View 11 violations
High Priority - Employee used tobacco, ate, touched phone or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handle his phone and not wash hands. Addressed and he washed his hands. **Corrected On-Site**
12A-05-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw shrimp/salmon over onion. Person in charge moved shrimp/onions. **Corrected On-Site**
08A-05-6
High Priority - Spray hose at dish sink lower than flood rim of sink. Spray hose is in the sink.
29-37-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bologna 48F. Chimichurri 73F, shell eggs 71F; ( - Cold Holding) placed on time control and documented. **Corrected On-Site**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hollandaise 83F, onions 63F. Placed on time control and documented. **Corrected On-Site**
03B-01-6
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. No test strips available.
16-33-4
Basic - Bowl or other container with no handle used to dispense food. Cup used as a scoop in garlic. Person in charge removed. **Corrected On-Site**
14-01-5
Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider. Establishment is only license for 10 seats. They have 45 inside and 25 outside.
51-15-4
Basic - Food not stored at least 6 inches off of the floor. Oil on floor in corker of kitchen.
08B-47-4
Basic - Standing water in bottom of reach-in-cooler. Standing water in large cooler.
29-49-6
Basic - Wiping cloth sanitizing solution stored on the floor. Wiping cloth solution on floor.
21-38-4
33
Nov 7, 2025
Routine - Food
No violations found.
100
Nov 6, 2025
Routine - Food
7 critical violations. 1 major violation. 8 minor violations.
View 16 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items In outside walk in cooler/ modified food truck : Clarified butters at 50°. 49°. 50°. Shell eggs : ambient 50°. 6 boxes. Butters 49°. 49°. 49° 50°. 2 boxes. Cooked potatoes 50°. 49°. 2 trays. Containers or Green Beans 50°. 49°. 51°. In frontline cooler Chow 50°. In frontline cooler. ( per Person In Charge items are pickled. Establishment has no lab testing proof that items are shelf stable. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle , table cleaner over single service items at frontline. Moved by manager. **Corrected On-Site**
41-10-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside faucet with no Vacuum breaker. Rear door. **Warning**
29-34-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Tray of shell eggs over ready to eat pie in bakery cooler. Moved by manager. **Warning**
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. "Chow" made with corn and other ingredients date marked 10/19. 5 containers in walk in cooler. Person In Charge indicates item is pickled. Clarified butter. Date marked 10/25. Butter date marked 10/20. Cooler. Honey butters date marked 10/28. **Warning**
01B-24-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Clarified butters at 50°. 49°. 50°. Walk in cooler. Shell eggs : ambient 50°. 6 boxes. Butters 49°. 49°. 49° 50°. 2 boxes. Cooked potatoes 50°. 49°. 2 trays. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. No time mark on multiple items identified on Time Temperature Controlled for Safety form. Butters. clarified butters. Hollandaise. **Warning**
03F-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Potato salads date marked 1/5. **Corrected On-Site**
02C-02-5
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Items In outside walk in cooler/ modified food truck : Clarified butters at 50°. 49°. 50°. Shell eggs : ambient 50°. 6 boxes. Butters 49°. 49°. 49° 50°. 2 boxes. Cooked potatoes 50°. 49°. 2 trays. Establishment uses modified window unit as refrigeration for modified food truck. Display shows 50°. Frontline cooler. **Warning**
14-74-7
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee drink container cell phone on cutting board. Moved by manager and board sanitized. **Corrective Action Taken**
40-06-5
Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider. Establishment licensed for 10 seats. Actual count :45 inside 25 outside. **Warning**
51-15-4
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Condensation drip from to of bakery cooler fan.
36-68-5
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Bakery cooler insulation torn/ loose.
14-36-5
Basic - No handwashing sign provided at a hand sink used by food employees. No Hand Wash Sign . Kitchen Hand Wash Sink.
31B-04-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket on floor. Moved by manager. **Corrected On-Site**
21-44-1
Basic - Standing water in bottom of reach-in-cooler. Standing water in base of frontline cooler.
29-49-6
21
Apr 24, 2025
Routine - Food
No violations found.
100
Apr 23, 2025
Routine - Food
1 critical violation. 4 major violations. 4 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Above flip-top cooler: cooked mushrooms (67F - Cold Holding) left out for approximately one hour. Person in charge placed in flip-top cooler bottom to cool. Observed cooler trailer: half n half (51F - Cold Holding); ambient raw shell eggs (48F - Cold Holding); cooked potatoes (49F - Cold Holding) person in charge had employees start bringing food into establishment to placed in bakery coolers. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed only hand washing station in bakery kitchen, which is separated by a threshold and door from main kitchen, blocked and inaccessible and does not have mixing valves. Discussed with person in charge added new hand washing station to bakery. Person in charge stated bakers go to wait station near main kitchen to wash hands. **Warning**
51-16-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards on flip-top cooler soiled and stained with food debris
22-02-4
Intermediate - Handwash sink does not provide water through a mixing valve or combination faucet. Observed only hand washing station in bakery kitchen has two separate faucets one for cold and one for hot water. **Repeat Violation** **Warning**
27-05-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed only hand washing station in bakery kitchen completely blocked by equipment and storage items. **Warning**
31A-09-4
Basic - Equipment in poor repair. Observed gaskets on standing door reach in coolers torn.
14-11-5
Basic - Equipment or utensils not designed or constructed in a durable manner. Observed bowls used to baked bread in are constructed of a material that is not durable, smooth, easily cleanable. Bread bowls have pieces of fiber fraying on the edges.
14-10-4
Basic - In-use tongs stored on equipment door handle between uses. Observed tong hanging off oven doors in main kitchen.
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed flip-top cooler, standing door coolers gaskets soiled with food debris.
23-03-4
47
Sep 5, 2024
Routine - Food
1 critical violation.
View 1 violation
High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed license expired 6/1/2024. Person in charge renewed online during inspection. **Corrected On-Site**
50-17-3
86
Dec 12, 2023
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Required Records Available; Shellstock Tags/Labels
FL-14
Lighting Adequate; Required Shields in Place
FL-36
78
Sep 28, 2023
Routine - Food
No violations found.
100
Jul 28, 2023
Routine - Food
3 critical violations. 4 major violations. 2 minor violations.
View 9 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed license expired on 6/1/23. Discussed with person in charge.
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed partially cooked hard shell eggs over ready to eat potatoes. Hard shell eggs do not reach minimum required cooking temperature per person in charge. Person in charge moved eggs below ready to eat. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed house made pesto (51F - Cold Holding). Establishment used Fresh garlic in container without any additional acids. Person in charge placed pesto on time and added to time paper work. **Corrected On-Site**
03A-02-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided paper written procedures and discussed with person in charge **Corrected On-Site**
11-27-4
Intermediate - Handwash sink does not provide water through a mixing valve or combination faucet. Observed hand washing station in bakery has two separate faucets with no mixing valve. **Repeat Violation**
27-05-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no proof of certified food employee certificates for employees hired more than 60 day onsite. **Warning**
53B-01-5
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment using sous vide and reduced oxygen packaging. Provided templates and handed out Special process guidance card. **Warning**
03G-50-1
Basic - Carpeting installed in a food preparation, food storage, warewashing or bathroom area. Observed carpeting in refrigerator truck stored behind establishment. **Repeat Violation**
36-07-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed ceiling in refrigerator truck with exposed insulation and non sealed wood. Discussed with person in charge.
36-37-5
39
Mar 15, 2023
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. No time mark on eggs left near griddle. Person in charge states taken out at 0830 and placed time mark on eggs. **Corrected On-Site**
03F-02-5
Intermediate - Handwash sink does not provide water through a mixing valve or combination faucet. Hand washing station sink in second kitchen has separate hot and cold faucets. **Repeat Violation**
27-05-4
Basic - Equipment in poor repair. Two door refrigerator in bakery side of kitchen has torn gasket **Repeat Violation**
14-11-5
Basic - Ice scoop handle in contact with ice. Ice scoop handle in ice bin. Employee removed ice scoop from ice bin. **Corrected On-Site**
10-08-5
Basic - Carpeting installed in a food preparation, food storage, warewashing or bathroom area. Carpeting installed in refrigerator trailer behind restaurant. Discussed with person in charge.
36-07-4
67
Sep 13, 2022
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Handwash sink does not provide water through a mixing valve or combination faucet. 1) hand washing station sink in baking kitchen has two faucets one for cold and one for hot.
27-05-4
Basic - Equipment in poor repair. 1) reach in freezer in baking kitchen has torn gasket 2) double door produce reach in cooler has torn gaskets.
14-11-5
86
Frequently Asked Questions
When was Sunday last inspected?
The most recent health inspection at Sunday on file is from Mar 18, 2026. The public record contains 11 inspections in total.
What is the most common violation at Sunday?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Sunday.
How does Sunday compare to other restaurants in St. Augustine?
Sunday most recently scored 33 out of 100, which is lower than the St. Augustine average of 81.
Has Sunday's inspection record improved over time?
No. Recent inspections at Sunday have averaged around nine violations per visit, up from roughly three earlier in the record.
What does a high risk rating mean?
A high risk rating at Sunday means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Sunday inspected?
Based on the inspection history on file, Sunday is inspected around three times per year on average.
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